Sunday, November 24, 2013

Lentil "Meat" Loaf with Smoked Paprika Glaze

This time of the year and comfort food go hand in hand.  I have been craving comfort foods for the last couple of weeks. Hearty, fill your belly, home cooked meals seem to be just what is needed as the colder weather sets in and winter approaches, not to mention the holidays.

This year I am not cooking for Thanksgiving. I am going to my Mom's and opted to purchase on of those store bought vegan roasts that we could pop into her the oven in order to make it easier on her.  Given that, I decided to make something I would have made if I were cooking for Thanksgiving and this is the result. I may just leave that store bought thing at home to use at  another time and bring a couple of slices of this instead.

I have made many vegan meatloaves in the past.  It has been a bit of a trial and error process. Getting the right texture so that it holds together but is not tough or gummy while ensuring good flavor can be tricky.  I think this one stands up well to the vegan meatloaf test. Flavorful, tender and moist without being sticky.  The smoked paprika glaze adds a really nice touch, too. I think this is my best vegan meatloaf yet.

If you are cooking for Thanksgiving and don't yet have your menu fully figured out this could be a good one for you.

Lentil "Meat" Loaf with Smoked Paprika Glaze

For the loaf:
2 cups cooked lentils
1 cup shredded potato (about 1 medium potato)
1 cup finely chopped celery
1 small finely chopped onion
1 tbsp garlic, minced
1 tbsp olive oil
1 cup quick oats
1/2 cup parsley
1 cup tomato sauce
1 tbsp flaxseed meal
2 tbsp warm water
1 tbsp thyme, chopped
1 tbsp rosemary, chopped
Salt and pepper to taste

For the glaze:
2 tbsp ketchup
1/4 tsp smoked paprika

Preheat oven to 350 degrees

Mix the flaxseed meal in the warm water and set aside.

Heat olive oil in a skillet over medium low heat and add the onion and celery Season with salt and pepper. Cook until starting to get very soft.  Add the garlic and cook a minute or two longer. Remove from the heat.

In a large bowl combine all of the loaf ingredients including the flaxseed meal and water mixture into a large bowl. Reseason with salt and pepper.  Stir until well mixed.

Turn the meatloaf mixture into a lightly greased loaf pan.

In a small bowl mix the ketchup with the smoked paprika and brush the top of the loaf.

Bake at 350 degrees for 50 minutes.

Allow to cool for at least 10 minutes to cool before removing from the pan.

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